Mushroom Stroganoff

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This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

This healthy stroganoff with shiitake, baby portabella, and cremini mushrooms with noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
Mushroom Stroganoff

I love beef stroganoff, but I wanted to see if there was a way to make it vegetarian for days I want to go meatless. I played around with this Mushroom Stroganoff until we were sick of it, but it was well worth it! This recipe was a huge hit in my house. For more of my favorite Meatless Monday pasta recipes, try Fettuccini with Winter Greens and Poached Egg, Cheesy Baked Pumpkin Pasta, and Spaghetti with Mushrooms, Garlic, and Oil.

Mushroom Stroganoff in a plate with a fork.

Making stroganoff without the beef was challenging. I wanted to keep the flavor of the beef and keep it creamy yet light. The variety of mushrooms gives this pasta nice textures and flavor, and the Worcestershire sauce and tomato paste help give it some of that beef flavor I was looking for. The bonus of making it with just veggies is that you can eat more but with fewer calories and less fat.

What is stroganoff sauce made of?

This stroganoff sauce starts with a roux of flour and butter, which helps thicken the sauce and finishes with sour cream to make it creamy. The other ingredients in the sauce are below:

  • Vegetable broth
  • Worcestershire sauce
  • Tomato paste
  • Thyme
  • Salt
  • Pepper
  • White wine or sherry

If you prefer not to cook with wine, use more broth instead.

As a kid, I always topped my stroganoff with grated Parmesan cheese. It is completely optional, but I personally think Parmesan makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff Variations:

  • If you can’t find a particular mushroom or would like to save money, use all white button mushrooms.
  • To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce.
  • Use whole wheat noodles instead of No-Yolk noodles if you prefer.
  • Serve the mushrooms and sauce over spaghetti squash to save on carbs and calories.
  • Add chicken or beef, like tri-tip sirloin or flank steak for a heartier meal.
  • Sub the white wine or sherry with more broth. 
  • Swap parsley for thyme.
  • If you’re looking for a sour cream substitute, try plain Greek yogurt.
  • Make gluten-free stroganoff by using gluten-free flour and pasta.

mushrooms in a skilletMushroom StroganoffThis healthy stroganoff with shiitake, baby portabella, and cremini mushrooms with noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

More Mushroom Recipes You’ll Love:

This healthy stroganoff with shiitake, baby portabella, and cremini mushrooms with noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
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4.76 from 58 votes
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Mushroom Stroganoff

268 Cals 12.5 Protein 52.5 Carbs 3.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
  • 1 tbsp Worcestershire sauce*
  • 1 tsp tomato paste
  • 5 oz sliced white mushrooms
  • 8 oz sliced Cremini or baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles, No-Yolk noodles
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Instructions

  • Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
  • Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
  • Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
  • Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
  • Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  • Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
  • Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Notes

*check labels for vegetarian

Nutrition

Serving: 11/2 cups, Calories: 268kcal, Carbohydrates: 52.5g, Protein: 12.5g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 8.5mg, Sodium: 312mg, Fiber: 7g, Sugar: 4.5g
WW Points Plus: 7
Keywords: mushroom pasta, mushroom spaghetti, Mushroom Stroganoff, vegetarian pasta dishes, vegetarian stroganoff

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294 comments

  1. This is a delicious recipe! I didn’t have any wine, so I added Dijon mustard to give it that zing that wine does. As a child, I ate stroganoff with ground beef served over rice. It’s nice to have a lighter version of a childhood favorite. I’ll definitely make this again. 

  2. We are having this for dinner tonight.  I added 8 oz. of ground turkey to make it a one skillet dish. Will add the sour cream and pasta right before serving. I licked the spoon. Soooooooo good. 

  3. Followed the recipe to a T. Delicious! 

  4. Nicely rich flavoured sauce from mushroom goodness. It was a hit!

  5. So good worked out wonderfully! We have done mushroom stroganoff so many time with other recipes but this is by far the best one! It was so good!

  6. I had leftover steak and came here to find a stroganoff recipe and found this. So I just added the steak with the mushrooms. I got rushed so I think I didn’t cook down the broth enough and the sauce was a bit thin.  Not exactly stroganoff but a really tasty meal. 

  7. This recipe is perfection! Soooo yummy. Added some peas for color. Thanks for the great recipe! 

  8. We are making this tonight for our Shrove Tuesday meal, we’ll be stuffing the mushrooms into rolled crepes (in the UK crepes are eaten on Pancake Day), and then baked with a little cheese on top and served with a salad.

  9. I just started cooking w your recipes: they’re fantastic. Each has been a big hit!
    Wondering what the per serving calories are without the pasta ( for mushroom stroganoff)

    • That was a very good recipe. The two men in my life were still hungry but I can I’ll figure out a better side next time I make this or add beef.

  10. I feel like this would taste better if the mushrooms were sautéed prior to adding the broth. Is the recipe out of order?

  11. Easy and delicious. Didn’t have wine so subbed a tiny amount of apple cider vinegar.

  12. This was delicious. My husband and I are working to incorporate some lower calorie meals into our diet and as much as he loves meat in main dishes we both loved this. It was quick and easy which is an added bonus!

  13. Added some leftover sauce from beef cheeks and bolognaise sauce (2 tbls). Great basic recipe. Had no sour cream so used thickened cream. Thanks.

  14. What can you use instead of the cooking wines? 

  15. I really wanted to love this, but I don’t think it’s a repeat. The sauce didn’t thicken up for me! 

  16. This was just plain fantastic! So much flavor and very satisfying on a cold night!

  17. Could you sub the light sour cream for fat free Greek yogurt?